Standing in a summer kitchen is a difficult thing. I may want melted cheese, but more often than not, I find that I’m melting more quickly than the cheddar is. Even someone who loves roasting as much as this girl is tempted to forego charred cauliflower a bit more often than usual, in favor of fresh and crunchy farmer’s market veggies, or smashed avocado smeared over pan-toasted baguette from the bakery.
And although I will probably never tire of cold potatoes in a salad this summer, I’ve also been sautéing warm salads, crumbled over with my favorite soft cheeses.
I’ll tell you this: you will spend almost no time sautéing the radishes and snap peas for this recipe, and all of ten minutes, at most, in a slow bubble with a pat of butter and your onions. You’ll want bright and crisp red radishes, so okay, you’ll need a minute more or two, to wash them well. But I promise you won’t need the oven.
But, here’s what I really like about this humble dish: I like how the tender radishes retain a bit of their pepper, how the sugar snap peas remain bright when buttered and how both benefit infinitely from soft onions and often even softer cheese that I’ve broken with my fork. Try gorgonzola.
- 2 1/2 – 3 cups sugar snap peas, trimmed
- 1 bunch of radishes, chopped lengthwise, leaves and stems removed and set aside
- 1 large yellow onion
- 2 tablespoons of butter, divided, plus more
- 1 tablespoon olive oil
- salt and pepper to taste
- fresh lemon juice to taste
- chopped chives for garnish (optional)
- gorgonzola or other soft, sharp cheese (optional)
Set a large saucepan to medium heat, with one tablepoon of butter and olive oil, add trimmed sugar snap peas, seasoning with salt and pepper. Sauté sugar snaps about three minutes, then add chopped radishes and continue to sauté until sugar snaps and radishes are slightly tender, but still crisp, about two to three minutes. Remove from heat.
Slice onion into thin separated rings. Melt one tablespoon of butter in a small saucepan to low heat and add onion, stirring gently occasionally until onion rings are soft and translucent, about ten minutes. Remove from heat.
Pour onions over radish-sugar snap pea mixture and squeeze with lemon.
After thoroughly rinsing radish greens, arrange in bowls and top with warm sugar snap peas and radishes, then crumble over with gorgonzola cheese and sprinkle with chopped chives if desired. Serve warm.